{"id":89479,"date":"2018-05-08T07:44:09","date_gmt":"2022-11-04T16:07:36","guid":{"rendered":"https:\/\/staging.agrovin.com\/uncategorized\/microstab-ph\/"},"modified":"2025-06-27T09:49:44","modified_gmt":"2025-06-27T07:49:44","slug":"microstab-ph","status":"publish","type":"product","link":"https:\/\/agrovin.com\/en\/products-oenology\/microbiological-control\/microstab-ph\/","title":{"rendered":"MICROSTAB PH"},"content":{"rendered":"<h4>CHARACTERISTICS<\/h4>\n<p>Microstab pH is a stabilizer with antimicrobial activity that limits the development of spoilage populations. Its use allows:<br \/>\nControl malolactic fermentation (MLF): in white and ros\u00e9 musts it can be used to delay or inhibit MLF without affecting the normal development of alcoholic fermentation.<\/p>\n<p>Reduce the negative sensory impact caused by undesirable microbial contaminations (volatile acidity, biogenic amines, volatile phenols).<\/p>\n<p>Its high antimicrobial capacity allows lower SO2 levels during processing<\/p>\n<h4>APPLICATION<\/h4>\n<p>-At harvest, as an antimicrobial, with must acidifying capacity.<br \/>\n-In musts and wines to limit the development of contaminating flora. Its antimicrobial effect makes it possible to reduce the sulfur dosage.<\/p>\n<h4>COMPOSITION<\/h4>\n<p>Liquid formulation based on chitosan of fungal origin and L (+) tartaric acid (E-334).<\/p>\n<h4>DOSAGE<\/h4>\n<p>Must and wine. 200-400 ml\/hl<br \/>\nDoses of 200 ml\/hl increase by \u22481 g\/l total acidity .<br \/>\nMaximum legal dose allowed: 400 ml\/hl<\/p>\n<h4>INSTRUCTIONS FOR USE<\/h4>\n<p>Application on grapes:<br \/>\nAdd the total amount corresponding to the volume of grapes to be incorporated in the reception hopper, after crushing and destemming or during the filling of the press or macerator.<br \/>\nApplication on must or wine:<br \/>\nAdd the total amount corresponding to the total must or wine to be treated ensuring its total homogenization. The addition of the preparation with a dosing pump ensures uniform distribution of the product.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Microstab pH is a stabilizer with antimicrobial activity that limits the development of spoilage populations. Its use allows:<br \/>\nControl malolactic fermentation (MLF): in white and ros\u00e9 musts it can be used to delay or inhibit MLF without affecting the normal development of alcoholic fermentation.<\/p>\n<p>Reduce the negative sensory impact caused by undesirable microbial contaminations (volatile acidity, biogenic amines, volatile phenols).<br \/>\nIts high antimicrobial capacity reduces SO2 levels during processing.<\/p>\n","protected":false},"featured_media":14461,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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